In a large pot, bring salted water to a rolling boil and add the brown basmati rice. Cook for about 20 minutes, then stir in the quinoa and white basmati rice. Allow to simmer for an additional 20 minutes.

In a deep skillet over medium heat, warm olive oil. Add chopped onions and cook until golden brown, about 5-7 minutes. Add minced garlic and sliced red bell pepper, sauté for another 3-4 minutes.

Add the cleaned raw shrimp to the pan and sauté until they turn pink, around 4-5 minutes. Transfer the shrimp mixture to a bowl and set aside.

In the same skillet, introduce your spice blend. Sprinkle in curry powder, red pepper flakes, turmeric, cumin, and black pepper. Stir for 1-2 minutes, then fold in fresh herbs.

Layer the rice and the shrimp mixture in a pot, alternating between rice and shrimp. Drizzle lemon juice and saffron water on top. Cover the pot.

Set heat to medium-high for the first 5 minutes, then reduce to low and simmer for about 25 minutes. Check for doneness before serving.